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Fresh Tofu Pasta with Tomato and Basil

A great way to indulge your pasta cravings while avoiding carbs or gluten is to make a pasta dish from tofu noodles.  Because they are a protein source, tofu noodles tend to fill you up more so than pasta  – I felt full and satisfied for 3-4 hours after eating a 3 ounce serving.

Use tofu pasta the same way you’d use any pasta. Cook them for just a few minutes, and then pair them with any sauce you’d normally use with pasta. While you may catch a whiff of tofu aroma as you drop the noodles into the pot, there is little trace of that flavor once you combine them with the sauce.  Like fresh egg pasta, the noodles cook in just a few minutes.

Fresh Tofu Pasta with Tomato and Basil

Ingredients (for two servings)

Fresh Tofu, 6 oz.
Roma Tomatoes, 2 each
Basil, 1 T, chiffonade
Extra-virgin olive oil (EVOO), 1 T


Bring a large pot of water to boil and add a pinch of salt. Drop in the noodles. Remove after 3 minutes and set aside.

Meanwhile, seed the tomatoes and cut into 1/2 inch dice. Mix the tomatoes with salt and basil and allow to macerate for at least twenty minutes.

Mix the noodles with the pasta after draining them, using a bit of the pasta water to make the pasta saucy.
soy noodle sauce
Making the fresh tomato sauce

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